Shrimp Stir-Fry with Tangy Peanut Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp Stir-Fry with Tangy Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Tangy Peanut Noodles

Experience a vibrant medley of succulent shrimp and crisp vegetables tossed with whole wheat noodles in a tangy peanut sauce. This dish strikes a balance of protein and wholesome carbs, infused with a subtle zing of garlic and ginger, making it a satisfying meal any time of day.

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NUTRITION

449kcal
Protein
35.7g
Fat
11g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

2 ounces (dry) Whole Wheat Noodles

1 tablespoon Peanut Butter

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 clove Garlic

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger, grated

2 tablespoons Green Onions, chopped

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PREPARATION

  • 1

    Cook the whole wheat noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Peel and devein the shrimp if necessary, then pat dry.

  • 3

    Prepare the vegetables by slicing the red bell pepper and carrot into thin julienne strips. Mince the garlic and grate the ginger.

  • 4

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, minced garlic, and grated ginger. Add a splash of warm water if needed to loosen the sauce.

  • 5

    Heat a non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are just cooked through.

  • 6

    Add the sliced vegetables to the skillet and stir-fry for an additional 2 minutes until slightly tender but still crisp.

  • 7

    Reduce heat to medium and add the cooked noodles and peanut sauce into the skillet. Toss the mixture until everything is well coated and heated through.

  • 8

    Finish by stirring in the chopped green onions and serve immediately.

Shrimp Stir-Fry with Tangy Peanut Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp Stir-Fry with Tangy Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Tangy Peanut Noodles

Experience a vibrant medley of succulent shrimp and crisp vegetables tossed with whole wheat noodles in a tangy peanut sauce. This dish strikes a balance of protein and wholesome carbs, infused with a subtle zing of garlic and ginger, making it a satisfying meal any time of day.

NUTRITION

449kcal
Protein
35.7g
Fat
11g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

2 ounces (dry) Whole Wheat Noodles

1 tablespoon Peanut Butter

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 clove Garlic

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger, grated

2 tablespoons Green Onions, chopped

PREPARATION

  • 1

    Cook the whole wheat noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Peel and devein the shrimp if necessary, then pat dry.

  • 3

    Prepare the vegetables by slicing the red bell pepper and carrot into thin julienne strips. Mince the garlic and grate the ginger.

  • 4

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, minced garlic, and grated ginger. Add a splash of warm water if needed to loosen the sauce.

  • 5

    Heat a non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are just cooked through.

  • 6

    Add the sliced vegetables to the skillet and stir-fry for an additional 2 minutes until slightly tender but still crisp.

  • 7

    Reduce heat to medium and add the cooked noodles and peanut sauce into the skillet. Toss the mixture until everything is well coated and heated through.

  • 8

    Finish by stirring in the chopped green onions and serve immediately.